Focaccia with garlic and rosemary

Name: Focaccia with garlic and rosemary - Eftimia L.
Ingredients: 450 g flour; 250 ml warm water; 40 g fresh yeast; 1 teaspoon sugar; 1 teaspoon sea salt; 2 cloves of garlic; 20 g rosemary; olive oil

Pasta/Pizza - Focaccia with garlic and rosemary by Eftimia L. - Recipia

Garlic and rosemary focaccia is a simple bread with a leavened dough and aromatic topping. The dough requires two rising periods, each lasting one hour, and the baking time is short. The garlic is placed directly on top, along with rosemary, sea salt, and olive oil. It is important to respect the rising time in the pan, as this allows the dough to relax and spread more easily. Quick Info Total time: approximately 2 hours and 15-20 minutes, not including preparation and kneading time, which is not specified in the original recipe Preparation time: not specified exactly Rising time: 2 hours, divided into two stages of 1 hour each Baking time: 15-20 minutes Servings: not specified Difficulty: easy Recipe type: homemade bread, suitable for simple serving or alongside meals Ingredients 450 g flour 250 ml warm water 40 g fresh yeast 1 teaspoon sugar 1 teaspoon sea salt 2 cloves of garlic 20 g rosemary Olive oil, for the dough and for topping Preparation method 1. Prepare the starter Put the fresh yeast in a bowl and mix it with a little warm water taken from the total amount. Add the sugar and salt. Mix until the yeast dissolves and the mixture becomes homogeneous. The water should be warm, not hot. The recipe does not specify an exact amount for the water used in the starter, so take just a little from the 250 ml to dissolve the yeast. 2. Knead the dough Put the flour in a bowl and pour the starter over it. Add the rest of the warm water and start kneading. Continue until the ingredients combine and you obtain a homogeneous dough. Then pour 1-2 tablespoons of olive oil over the dough and knead a little more until incorporated. The amount of oil is expressed in the original recipe as a range, so you can use one or two tablespoons. 3. Let the dough rise Cover the bowl with a towel and let the dough rise for 1 hour in the bowl where it was kneaded. At this stage, the dough should be left uncovered only with the towel, without being moved to another form. After the first hour, it will be ready for transfer to the pan. 4. Place the dough in the pan Place baking paper in a pan and move the dough on top. Spread it in the pan, distributing it as evenly as possible. The size of the pan is not specified, so spread the dough in the pan you have, without changing the quantities in the recipe. 5. Add the topping Pour olive oil over the dough. Sprinkle sea salt, then add the chopped garlic and rosemary. Try to distribute the garlic and rosemary over the entire surface so that the flavors do not remain concentrated in one area. 6. Let the focaccia rise again After adding the topping, let the dough sit in the pan for another hour. This is the second rising period mentioned in the recipe. 7. Bake the focaccia Put the pan in the oven and bake the focaccia for 15-20 minutes at medium heat. The exact time may vary depending on the oven and the thickness of the dough spread in the pan. After baking, the focaccia can be served plain as flavored bread. Why I make this recipe often The recipe has few ingredients and does not require complicated preparations. The dough is made in a single bowl, and after the two rising stages, it only needs to be spread in the pan and topped. The garlic, rosemary, and olive oil give it flavor without the need for additional ingredients. I also like that it can be prepared while I cook something else, as most of the time is reserved for rising. Baking takes only 15-20 minutes. Tips and variations Tips Use warm water for the yeast and for the dough. If the water is too hot, the recipe may not develop correctly, and if it is cold, the rising may be slower. Respect both rising periods. The first takes place in the bowl, and the second after the dough has been spread in the pan and covered with the toppings. Olive oil is used both in the dough and at the end. Inside, add 1-2 tablespoons, and for the surface, no exact amount is specified. Put enough to lightly cover the dough without soaking it. The garlic should be chopped before being placed over the dough. Rosemary and sea salt are also added to the surface before the last rising. Substitutions The original recipe uses fresh yeast, and the amount is 40 g. To maintain proportions, it is preferable not to change the type of yeast without separate recalculation. No alternative is specified for olive oil, sea salt, or rosemary. These ingredients are part of the specific composition and flavor of garlic focaccia. Variations The basic recipe does not include other ingredients or toppings. If you want to keep it as close to the original version as possible, use only the chopped garlic, rosemary, sea salt, and olive oil. The amount of olive oil in the dough can be 1 or 2 tablespoons, according to the recipe. This is the only variation in quantity clearly mentioned. Serving ideas Focaccia can be served as bread at the table or cut into pieces. It is suitable alongside dishes that need bread for sauce, but it can also be eaten plain as long as it is fresh. Frequently Asked Questions How long should the dough rise? The dough rises a total of 2 hours. The first rise lasts 1 hour in the bowl, and the second lasts another hour after the dough has been spread in the pan and covered with toppings. Can I put all the oil only on top? The recipe specifies 1-2 tablespoons of olive oil in the dough after the initial kneading. An additional amount is added on top before the salt, garlic, and rosemary. To achieve the result in the recipe, keep both stages. How much water is used for the starter? From the 250 ml of warm water, a little is used to dissolve the yeast, sugar, and salt. The rest is added to the flour along with the starter. The recipe does not specify exactly how many milliliters go into the first stage. At what temperature is focaccia baked? The source indicates "medium heat," without specifying the temperature in degrees. Baking lasts 15-20 minutes, and the exact time depends on the oven and the thickness of the dough in the pan. Why is the dough left to rise again after being placed in the pan? The second rise is part of the original recipe and lasts for 1 hour. During this time, the dough remains in the pan, with the toppings already added, before being placed in the oven. Nutritional values The values below are estimates for the entire recipe and do not include a fixed amount of oil used on top, as this is not specified. For the entire focaccia: approximately 1,850-2,000 kcal Protein: approximately 60-65 g Carbohydrates: approximately 350-365 g Fats: approximately 25-40 g Fiber: approximately 15-18 g Sodium may vary depending on the amount of sea salt used. If focaccia is divided into 6 pieces, the estimate would be approximately 310-335 kcal per piece, but the actual number of servings is not specified in the recipe. Values are indicative and may differ depending on the type of flour and the amount of oil added. Storage and reheating Focaccia is best fresh, on the day it is baked. If leftovers remain, keep it covered at room temperature for a short period. The original recipe does not specify an exact storage time. For reheating, heat the pieces until they become pleasant to eat again. Avoid reheating multiple times, as the texture may change. The olive oil, garlic, and rosemary remain on the surface, so the pieces should be handled carefully when removed from the pan.

Focaccia with garlic and rosemary

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